The idea came to me after watching an old episode of Sky Full of Bacon about Peking duck at Sun Wah. The use of the gwa pao buns to sandwich the crispy duck skin looked so delicious. So I thought to myself, I can make something like that but with a soft melt-in-your-mouth pork belly instead. The next day, I went and got a side of pork belly and went to work. The recipe I used for the pork is the same recipe I used to make chasu for ramen.

I love this combination of sweet and salty. The softness and sweetness of the buns goes perfect with the salty tender pork belly. To add texture to the bun, I added green onions and yellow chives and it gives a nice bite. Then finish it off with some Hoisin sauce for more sweetness.

With the rage of all the food trucks going on around the country and the new found love for pork and all things bacon, this will make the perfect food truck food combo. I am just waiting for Chicago to pass the foodtruck legislation. So who is with me? Any capital venturist interested in opening one with me? We can even call it Bao Wow!! (errr)